Type what you have

Ingredients

• ✓ kosher salt
• olive oil
• rice wine vinegar
• rosemary
• oregano
• heirloom tomato
• heirloom tomato

Instructions

1. 1 Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add tomatoes and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes.
2. 2 Season with salt and black pepper. Toss again before serving.

By aimeejB

Ingredients

• ✓ kosher salt
• olive oil
• white balsamic vinegar
• grape tomato
• arugula
• red onion
• watermelon
• feta cheese

Instructions

1. 1 Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.

By Allrecipes Member

Ingredients

• ✓ kosher salt
• olive oil
• white balsamic vinegar
• arugula
• spinach
• red onion
• grape tomato
• feta cheese
• watermelon

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Ingredients

• ✓ kosher salt
• cider vinegar
• cranberry
• olive oil
• sugar
• black pepper
• romaine lettuce
• belgian endive
• pear
• walnut
• gorgonzola cheese

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• russet potato
• water
• egg
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• black pepper
• cayenne pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• heart of palm
• lime
• red wine vinegar
• olive oil
• chili powder
• sweet onion
• red bell pepper
• radish
• carrot
• tomato
• serrano pepper
• cilantro
• avocado

Instructions

1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• mayonnaise
• white vinegar
• dijon mustard
• black pepper
• cayenne pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• jalapeno pepper
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• english cucumber
• cherry tomato
• red onion
• red bell pepper
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• cayenne pepper
• red wine vinegar
• olive oil
• feta cheese
• oregano

Instructions

1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

Ingredients

• ✓ kosher salt
• sour cream
• horseradish
• black pepper
• hot pepper sauce

Instructions

1. 1 Mix sour cream, horseradish, salt, black pepper, and hot sauce in a bowl until well combined.
2. 2 Cover and chill sauce to allow flavors to blend, at least 1 hour.

By DHANO923

Ingredients

• ✓ kosher salt
• hash brown potato
• onion
• egg
• black pepper
• matzo meal
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Lay out a sheet of parchment or waxed paper.
2. 2 Place thawed potatoes and shredded onion on several layers of paper towels. Cover with more paper towels and press to squeeze out most of the liquid.
3. 3 Whisk together egg, salt, and pepper in a large bowl. Stir in potatoes and onion with a fork. Sprinkle matzo meal on top and stir until ingredients are evenly distributed. Use your hands to form mixture into ten 3- to 4-inch wide patties. Place patties on the parchment or waxed paper.
4. 4 Spray the air fryer basket with cooking spray. Carefully place half of the patties in the basket and spray generously with cooking spray.
5. 5 Air-fry until crispy and dark golden brown on the outside, 10 to 12 minutes. (Check for doneness at 8 minutes if you prefer a softer latke.) Remove latkes to a plate. Repeat with remaining patties, spraying them with cooking spray before cooking.

By Bibi

Ingredients

• ✓ kosher salt
• shrimp
• paprika
• garlic
• olive oil
• sherry
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Ingredients

• ✓ kosher salt
• black peppercorn
• celery seed
• mustard seed
• allspice berry
• green onion
• water
• white vinegar

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ kosher salt
• potato
• olive oil
• sherry vinegar
• paprika
• green onion
• jalapeno pepper
• chilean sea bass fillet

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
3. 3 Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
4. 4 Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.
5. 5 Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ kosher salt
• all-purpose flour
• milk
• egg
• creme fraiche
• sour cream
• plain yogurt
• cayenne pepper

Instructions

1. 1 Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
2. 2 Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
3. 3 Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ kosher salt
• milk
• active dry yeast
• all-purpose flour
• egg yolk
• sugar
• butter
• vanilla extract
• butter
• milk
• honey
• sugar
• water
• poppy seed
• powdered sugar
• milk

Instructions

1. 1 Combine warm milk, yeast, and 1/2 cup of flour for dough in the bowl of a stand mixer and whisk to combine. Let sit until a "sponge" forms, about 30 minutes.
2. 2 Add egg yolks, sugar, melted butter, salt, and vanilla extract to the "sponge" and whisk until combined. Add remaining 1 cup flour and mix using a dough hook attachment on low speed, scraping down the bowl occasionally with a spatula, until a soft, smooth, slightly elastic dough forms, about 5 minutes. Add more flour and continue to knead if the dough seems too wet and sticky.
3. 3 Remove dough from the bowl and knead by hand, checking consistency, about 1 minute, adding a little more flour if necessary.
4. 4 Transfer the dough to a lightly greased bowl. Toss to coat, cover, and let rise in a warm spot until doubled in size, about 2 hours.
5. 5 While the dough is rising, add butter, milk, honey, sugar, and water to a saucepan and place over medium-high heat; bring to a simmer. Add poppy seeds and cook, stirring, until the mixture thickens up to a spreadable texture, about 5 minutes. Turn off the heat and allow to cool to room temperature before using, 20 to 30 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
7. 7 Once the dough has risen, transfer to a lightly floured surface and use your hands to roll into a log shape, about 15 inches long. Switch to a rolling pin and roll the dough out into a 10x18-inch rectangle, about 1/8-inch thick.
8. 8 Spread cooled filling over top, leaving about 1 1/2 inches of dough exposed on the longer side that you'll be rolling towards. Brush the exposed edge of dough very lightly with water.
9. 9 Roll up the dough and filling toward the edge you just brushed, finishing with the seam on the bottom. Seal the ends and use your hands to shape the roll as evenly as possible. If you have lots of excess dough on either end, it can be trimmed off.
10. 10 Cut the roll into 8 even pieces and lay flat on the prepared baking sheet. If possible, tuck any seams under the dough spiral as it's placed down. Let sit for 5 minutes.
11. 11 Bake in the center of the preheated oven until well-browned, 20 to 25 minutes. Transfer to a cooling rack and allow to cool to room temperature.
12. 12 While rolls are cooling, combine powdered sugar and milk in a bowl for glaze. Brush warm rolls with the glaze and serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• rolled oat
• white sugar
• cocoa powder
• cayenne pepper
• butter
• coconut oil
• vanilla extract
• coffee
• coconut

Instructions

1. 1 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
2. 2 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
3. 3 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• whole milk
• active dry yeast
• sugar
• flour
• sunflower oil
• mozzarella cheese
• ricotta cheese
• egg yolk
• butter

Instructions

1. 1 Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2 Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3 Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4 Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5 Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6 Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9 Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.

By Anna Voloshyna

Ingredients

• ✓ kosher salt
• leek
• chicken
• bay leaf
• garlic
• prune
• water
• white rice
• black pepper
• thyme

Instructions

1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• potato
• bacon
• onion
• white wine vinegar
• white sugar
• black pepper
• cayenne pepper
• parsley

Instructions

1. 1 Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.
2. 2 Arrange potatoes on grill grate; grill, flipping occasionally, until barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
3. 3 Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add onion to remaining bacon in the skillet; cook until translucent, about 5 minutes more.
4. 4 Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
5. 5 Stir vinegar, sugar, salt, black pepper, and cayenne into bacon-onion mixture. Increase heat to medium-high; bring to a boil. Stir and remove dressing from heat.
6. 6 Pour dressing over potatoes; toss to combine. Let sit for 5 minutes. Stir again; add parsley and top with reserved bacon. Enjoy warm.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• cabbage
• onion
• black pepper
• all-purpose flour
• chicken broth
• heavy cream
• egg noodle

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish with 1 tablespoon butter.
2. 2 Melt 2 tablespoons butter in a large sauté pan over medium-high heat . Add cabbage and onions; season with salt and black pepper. Stir, cover, and cook until cabbage and onions are soft, about 10 minutes.
3. 3 Stir in flour; cook 2 minutes more. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
4. 4 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes, or according to package directions. Drain.
5. 5 Add noodles to cabbage mixture; stir to combine. Transfer to the prepared casserole dish; dot with remaining 2 tablespoons butter. Cover the casserole dish with aluminum foil.
6. 6 Bake in the preheated oven until mixture is hot and bubbly, about 30 minutes.

By Diamond Crystal Salt

Ingredients

• ✓ kosher salt
• olive oil
• onion
• garlic
• potato
• water
• linguiça sausage
• black pepper
• kale

Instructions

1. 1 Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes. Add potatoes and cook, stirring constantly, for 3 minutes. Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
2. 2 Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
3. 3 Use an immersion blender to purée potato mixture. Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
4. 4 Stir in kale and simmer until tender and bright green, about 5 minutes. Stir in remaining 1 tablespoon olive oil and serve immediately.

By Sandra McClure

Ingredients

• ✓ kosher salt
• ground beef
• ground pork
• bread crumb
• beef broth
• brown sugar
• onion powder
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ kosher salt
• bread flour
• instant yeast
• salt
• water
• olive oil
• yellow onion
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• active dry yeast
• sugar
• water
• all-purpose flour
• bread flour
• vital wheat gluten
• onion juice
• vegetable oil
• onion
• poppy seed
• cornmeal

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C). Turn off and keep door closed to retain warmth.
2. 2 Dissolve yeast and sugar in 1/2 cup warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, 7 to 12 minutes.
3. 3 Mix all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons salt in another bowl; add to yeast mixture. Combine remaining 1 1/4 cup warm water with onion juice; pour over flour and yeast mixture. Stir together until a dough forms.
4. 4 Knead dough on a floured work surface until soft and smooth, 8 to 10 minutes. Form dough into a ball and place it in a lightly-oiled glass or ceramic bowl, turning to oil all sides. Cover with a towel. Place dough in warm oven until it triples in bulk, about 1 1/2 hours.
5. 5 Punch dough down and turn it over. Cover with plastic wrap and let rise in the oven again until doubled in bulk, about 45 minutes more.
6. 6 Punch dough down again and transfer to a floured work surface. Divide into 2 equal cylinders. Slice each cylinder into 8 rounds. Lay them flat and let rest, covered with a towel, about 10 minutes.
7. 7 Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until golden, about 5 minutes. Remove from heat; stir in poppy seeds and 1/2 teaspoon salt. Let filling cool to room temperature.
8. 8 Flatten the dough into rounds about 3 1/2-inches in diameter with a raised middle and thinner edge. Sprinkle cornmeal lightly over 2 baking sheets. Arrange dough rounds on baking sheets. Cover with plastic wrap and let rise until increased by half, about 30 minutes.
9. 9 Center oven rack and preheat oven to 425 degrees F (220 degrees C).
10. 10 Press the bottom of a greased shot glass in the center of each round to make a deep indentation. Place 1 to 2 teaspoons of filling in each indentation. Cover with plastic wrap and let bialys rise until puffy but not doubled, about 15 minutes.
11. 11 Bake bialys in the preheated oven until lightly browned, rotating the baking sheets so they brown evenly, about 15 minutes.

By Gomer

Ingredients

• ✓ kosher salt
• brown sugar
• water
• active dry yeast
• butter
• lager-style beer
• bread flour
• butter
• cooking spray
• sea salt
• baking soda
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
3. 3 Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
4. 4 Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
5. 5 Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
6. 6 Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish. Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
7. 7 Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
8. 8 To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
9. 9 Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
10. 10 Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
11. 11 Preheat the oven to 475 degrees F (245 degrees C). Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
12. 12 Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
13. 13 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ kosher salt
• pear
• white sugar
• lemon juice
• lemon zest
• butter
• egg
• milk
• vanilla extract
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
2. 2 Place butter in a 12-inch cast-iron skillet; place skillet on center rack of the oven. Preheat the oven to 400 degrees F (200 degrees C). Remove skillet from oven once butter just melted, 3 to 5 minutes.
3. 3 Beat eggs in a large bowl until frothy; stir in milk, remaining 1/4 cup white sugar, vanilla extract, and salt until just combined. Sift flour into egg mixture; stir until batter is just mixed.
4. 4 Stir pear slices into melted butter; spread into a single layer. Pour batter over pears.
5. 5 Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

By Lorri Amsden

Ingredients

• ✓ kosher salt
• beef round
• black pepper
• dijon mustard
• bacon
• paprika
• onion
• dill pickle
• vegetable oil
• butter
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
2. 2 Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
3. 3 Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
4. 4 Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
5. 5 Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• orange zest
• water
• caraway seed
• black pepper
• cayenne pepper
• cinnamon
• chicken broth
• lemon juice
• orange juice
• orange
• garlic
• sugar
• onion
• olive oil
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
3. 3 Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
5. 5 Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
6. 6 Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
7. 7 Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
8. 8 Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Remove from the oven and baste again. Garnish with grated orange zest.
10. 10 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• butter
• irish stout beer
• white sugar
• all-purpose flour
• egg
• cheddar cheese
• cayenne pepper
• olive oil
• leek
• water
• green onion
• lemon juice
• mascarpone cheese
• black pepper

Instructions

1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
12. 12 Serve cheese puffs with spread.

By John Mitzewich

Ingredients

• ✓ kosher salt
• vegetable oil
• onion
• garlic
• paprika
• black pepper
• beef stew meat
• vegetable oil
• water
• tomato paste
• egg noodle
• sour cream
• parsley

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir onions until they soften and begin to brown at edges, 8 to 10 minutes. Add garlic and cook for 1 minute. Transfer mixture to a slow cooker. Cover and set cooker to Low heat.
2. 2 Mix together paprika, salt, and pepper in a large bowl. Toss meat cubes in the paprika mixture until evenly coated.
3. 3 Heat one tablespoon of the oil in the skillet over medium-high heat. Put a third of the beef cubes into the skillet and cook until nicely browned on all sides. Transfer to the slow cooker. Pour 2 tablespoons of water into the skillet and scrape browned bits from the pan; pour liquid into the slow cooker. This prevents paprika from burning when you brown next batches of beef. Add another tablespoon of oil to the skillet and cook next batch the same way; repeat for third batch.
4. 4 Stir tomato paste and the rest of water into the slow cooker; cover. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and cook uncovered, occasionally stirring, until noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain.
6. 6 Serve goulash over noodles with a dollop of sour cream and a sprig of parsley.

By Tara Jill Emerson